Chicken Ricotta Meatball Subs
PREP TIME: 10 Mins
TOTAL TIME: 35 Mins
SERVINGS: 4
Dinner
Lunch
What you need:
- 1 lb. ground chicken
- 1/4 cup panko bread crumbs
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 Tbsp. Italian seasoning
- 1 cup BREAKSTONE’S Ricotta Cheese, divided
- 1 Tbsp. olive oil
- 4 hoagie rolls (6-inch), split
- 2 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 4 basil leaves, torn
How to make it:
- Heat oven to 425°
- Combine first 5 ingredients and 1/2 cup ricotta in large mixing bowl. Shape into 12 meatballs, using about 2 Tbsp. for each; place on ovenproof skillet coated with olive oil.
- Bake 22 min. or until done (160°F). Add marinara sauce to skillet; stir to coat meatballs over medium heat on stovetop.
- Spoon meatballs into rolls; top with remaining ricotta. Place filled rolls on rimmed baking sheet lined with parchment.
- Broil 1 to 2 min. or until ricotta is melted and buns are toasted. Top with Parmesan and basil.
Recipe Nutrition Facts
(Per Serving) 570 calories, 24g total fat, 7g saturated fat, 0g trans fat, 140mg cholesterol, 1290mg sodium, 53g carbohydrate, 3g dietary fiber, 10g sugars, 38g protein, 0%DV vitamin D, 20%DV calcium, 35%DV iron, 25%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.